Process of manufacturing butterin.



H. H. & E. SCHOU.

PRQGESS OF MANUFACTURING BUTTERIN.

APPLICATION. FILED IEB.15, 1907.

Patented Nov. 17,1908.

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PROCESS OI MANUFACTURING BUTTERIN. APPLICATION FILED 11:13.15, 1907.

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APPLICATION FILED FEB. 15,1907.

Patented Nov. 17, 1908.

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APPLIOATION FILED IEB.15, 1907.

Patented Nov. 17, 1908.

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Witness as:

UNITED strA'rEs PATENT onnion.

HANS HENRIK SCHOU, OF COPENHAGEN, DENMARK, AND EJNAR SCHOU, OF LONDON,ENGLAND.

Specification of Letters Patent.

Patented Nov. 17, 1908.

Application filed February 16, 1907. Serial No. 867,589.

Toall whom it may con'cem:

Be it known that we, HANS Hanan: SCHOU and EJNAR SGHOU, subjects of theKing of various kinds of fatty Denmark, residing, respectively, atCopenhagen, Denmark, and London, En land, have invented certain new andusefu Imrovements in Processes of Manufacturim utterin, of which thefollowing is a full, clear, and exact description.

This invention relates to the manufacture of butterin, and similarproducts, in which substances are combined with milk and solidified toform compounds resembling butter.

In different countries the terms margarin, oleomargarin, butterin and soforth, have different significance as respects their composition, and wetherefore emphasize the fact that our invention does not relate tocompounds containing fatty matters exclusively, but only to compoundswhich contain fatty matters associated with liquids such as milk andcream, which compounds we identify herein as butterin. In themanufacture of substances of this character, the practice heretofore hasbeen to mix with the fatty substances a certain quantity of liquid,

mostly milk, the proportion of milk sometimes approximatin 50%. This hasbeen churned together to orm an emulsion, immediately after which it hasbeen subjected to a stream of cold water, the purpose of which is tocongeal the emulsion into solid form, so as to entrap the liquid andprevent its separation from the fatty matters. After this, the mass isallowed to stand until fermentation of the milk has taken place to thedesired extent, and then the mass worked up into final form.

In the cooling operation, b means of a stream ofwater, a considerabfequantity of the milk is necessarily washed out and lost, and as thewater cannot be given a temperature much below 36 F it is not coldenough to quickly congeal the emulsion throughout, but merely results informing a congealed film or skin artially over and around the varioussmali bodies of the emulsion into which it is broken up by the impact ofthe Water, leaving the interior portions of such bodies-softer, and theli uid therein more or I less free to escape. W en these partiallyfinished-product is less valuable than it otherwise mi ht be.

The 0 ject of our invention is to accomplish the cooling of the emulsionin such a way as to avoid the loss of any of the liquid or milk which itcontains and to produce a congealed mass of uniform hardness throughout,so that its texture will be even, and the finished roduct have a finesmooth grain and be 0 good flavor.

Our invention therefore consists in reducing the emulsion to the form ofa thin layer and immediately subjecting the layer to such a lowtemperature, that it will very quickly become congealed throughout itsthickness, and thus at once entrap and retain the entire quantity ofmilk or other liquid that may be contained in the emulsion. In this wayit will be seen that none of the milk is washed out or lost, and thetexture is necessarily uniform, because the congealing orcrystallization is uniform throughout the entire thickness of the layer.In this connection, it may be pointed out, that one of the best methodsof. applying the low temperature to the layer, is to spread the layerupon a metallic surface, such as the surface of a cylinder or drum,which is kept very cold by the circulation of brine or otherrefrigerating material, and as only one surface of the layer would thuscome in contact with the cooling surface, it is-essential to-form thelayer very thin, and in fact in our practice of the invention, the layeris not more than 11; mm. thick, and may be as thin as g} of a mm. Itwill be understood that this extra ordinary thinness of the layer ofemulsion, makes it possible to practically instantaneously congeal itthroughout, especially when atemperature below 'freezm point is appliedto it, and we may add t at the cooling temperature and the thickness ofthe layer of emulsion shouldbear such relation to each other that thisquick congaling throughout will occur. For instance, with extremely lowtemperatures a thicker layer of emulsion can be more successfullytreated than with higher temperatures.

Accompanying this specification, are drawings illustrating a machine forforming the emulsion into a thin layer, applying the low temperaturethereto, and then removing the layer. Any other form of machine or anynfiord the required result, to wit the quick cooling or congealing ofthe emulsion or mass hout its entirebody, but the machine hereinillustrated is one example of a. setisfactory means for obtainingthesaid result.

rigors l, is at side elevation partly broken sway of an apparatus forcarrying out the L- 4 Fig. 2, is an end view or the some; 3 a. too planview part1 in section; lg. i, is e eteil side view 0 one of the parts;Fig. 5. is s. View from the left in Fig. 4.; Fig. 6, top view of'thesame; Figs.- l, 8 end 9 are respectively front, end and sectioned, viewscertain scraper mechanism which we employ; Figs. 10 and 11, show enalternative construction of the sore-per mechanism, but which is thesome as that used in liig. l.

Referringto the drawings in which like parts are designated by the somereference sign, 5, b, indicate a pair of cylindrical drums, journeled torevolve toward one onother err-horizontal axes. These drums areconveniently mounted on the hollow shafts cwhich revolve in the bearings05, fixed to the supporting homes a.

it indicates worm gesrson the shafts c,

hich respectively mesh with the worms f e shaft g, cerrying the ti htand the loose m. The pitch irectiouis of the y, f; are opposite to oneenot er, so h are rotated toward one in the direction of the arrows.

The drums b are hollow, and each has on interior cylinder or body n,which occupies the center of the chamber, so that only s. comperetivelynarrow annular passage 0 is produced along the inside surface of the respective drums. The shaft 0 of each drum oi partition 0' endpipe-connec- 0 et'eech end which lead into the shaft 'ough stufing boxesn.

indicates pipes rojectin from the sheft s lend fluid thereliom to unitsjscent to the surface or the rum.

rstin with the two drums is e dedeilecting the fluid composition heirsurteces. It will he oo- Le; r" onerly .i

vice

so is carefully rnschined into n nlene n nel to the axis of the drum thep these feces at the corresponding ends of two drums being in exactlythe same plane.

e indicates a puir of stsnderds upon the ncome a, and which projectupward. in a plane between the two drums, as clearly shown Figs. 1 and3. Each of these standards hes e vertical groove ,t therein. "ives echannel iron u, cepeble of verticsl movement.

5; indicates screws. in the standards which ort the chennel irons'aiins. loterel die thst ench drum hes on end fees r..

retion jEech'of the chennel irons u corogplnrehty ofblede sps '0, whichare ient arrangement is the oneshown in Figs;

1, 10 and ll in which n channel iron 1 is supported transversely betweenthe beams c by means of standards 2 therefrom 8- denotes e trsnsrerserodshaft, supported from the channel iron 1, by hangers 9, st spacedintervels thereon in this way the rod or shell is very rigidly held.Be-' tween each of the hangers '9 there are snnported scraper frames ll,which are loosely mounted on the shaft 8. 10 denotes sore-per bladesupon the scraper frames 11, adjustehly held thereto by the screws 12 end13. v

M denotes set screws, by which the blades is adjusted relatively to thescraper frames. Each of the scraper frames 11 hes an erm 15 which isimpelled by e springi lttedjusteble by the thumb nut 17; in this way thescraper frames blades are impelled against the drums l). A. feature oithis construction consists in having the rod or shaft 8 with flattenedtsces l8, and the scraper frames 11 with cut-ewey parts 19, so that thescraper frames mey he moved into aposition to slip over the flattenedports of the rod 8, and be removehlei An alternative construction ofscraper bledesis illustrated in Figs. 7, 8 and 9. The constructionalready described is very ri "d in use, but in some cases sufiicientrigidity can be obtained by a single scraper blade extendingtransversely across the entire width of each of the drums b. For thispurpose scraper frames 2 are formed at their ends with projectintrunnions 3, which are directly receive in hearings in the standards v I5 denotes removable jonrn' el hex-es, by which screpers are removshle.The scraper hledes are fastened to the scraper frames in any suitablewey.

6 denotes arms projecting froni the scraper frames 2 end which areengaged hy the ten sile springs 7 so es to impel the scrsper hlsdesagainst the respective drums.

'lhe operation is as follows: Gcoled brine:

is directed through the hollow shafts of the the edge of- ;spsce formedill) -Wlien these, owing to the rotation of the drums, move away fromeach other, they carry a thin film or coating on their surfaces, andthese thin coatings are cooled and or stallized very quickl owing to thec'oo ed brine flowing throu the drums. When the coatin reach the lmives,they are scra ed off an fall therefrom in the form of t in shavings. x

The described apparatus for carrying out the method is, as alreadystated, to be considered an example only, and certain features may bechanged without alteri'n nature of the invention. Characteristic of theaction of the machine is, that the emulsion is made to spread itselfbetween two surfaces which move away from each, other after havingpassed a place where they are at a certain small distance apart, wherebythe layer of butterin situated at this, place between the surfaces, isdivided into two layers, each of which remains on its own surface, thethickness of the layer being determined by the distance between thesurfaces at the place ,Where they commence to move away from each other.

The emulsion is made to crystallize or congeal by being cooled while itis spread out in these thin layers, and as far as the principle isconcerned, it is of no consequence, whether the cooling takes place onthe surfaces themselves or in any other manner. It is obvious, thatcompared to the old method a great number of advanta es and I lowercosts are obtained by employing the new method, aside from the fact,that the product has proved to be better with respect to consistency andflavor. The fact is that no milk is removed by cooling water, as such isnot used; the whole quantity of milk introduced into the churns may,consequently, exercise its useful effect durin fermentation, which,moreover, is efiecte with more intensity owin to theemulsion not beingwashed out. s no milk. is washed away a less quantity of it maybe usedwhereby considerable saving is effected. Finally, a product of a betterconsistency is obtained, the crystals showing finer grains by this themethod, than by using water. A considerable advantage is, of course, thesaving of cooling power, the new method not requiring more of this thanwhat is required for effecting crystalhzation, while in using coolingwater a considerable amount of. cold is carried off with it. By thisarrangement the necessity for a supply of cooling water is avoided, andthe necessity ofproviding drainage therefor, which in some cases is amatter of great practical importance is also avoided.

A feature of the apparatus lies in the arran ement b which the drums bare partialy filled by the shell or member a, so that only acomparatively thin narrow annular assa e is provided through which thecoo ing uid clrculates. By partly filling out the drums in this manner,the advantage is obtained that only a small quantity of brine or coolingmedium is present therein. In this way the drums become lighter, thetemperature is easier to control. and there is less brine to cool whenthe apparatus is to be used after standing idle for a length of time, soas to become warmed to the temperature of the surrounding air. If at anytime it is desired to remove the' brine from the drums, this may beaccomplished by means of the draining devices 9.

What we claim, is:

1. In the manufacture of butterin and similar substances, the processconsisting in churning fatty matters and liquids such as milk into anemulsion, then. reducing the emulsion to a definite thin form andapplying a cooling temperature thereto of such degree as toinstantaneously congeal or crystallize the material throughout. I

2. In the manufacture of butterin andsimilar substances, the processconsisting in churning'fatty matters and liquids such as milk into anemulsion, then reducing the emulsion to a definite thin layer form andsubjecting the layer to a cooling temperature proportional to thethickness of the layer to instantaneously congeal or crystallize thelayer throughout its thickness. I

In witness whereof, we subscribe our signatures, in the resence of twowitnesses.

H NS HENRIK SCHOUL EJNAR SCHOU.

Witnesses:

VIGGO BLOM, CECIL VILHnLwSoHoU.

